For all the years of cooking I had only made beef stews in the French method. My friend recently gave me two pounds of bottom round of the grass-fed beef they he would buy as a half cow. Out of a whim I decide to cook it with the French technique, with
mirepoix and red wine as the foundation. I know he and his family would enjoy a rich beef stew so I bring the finish pot of stew to their house for dinner, together with some boiled carrots (also prepared in the French method) and some fresh herbs for serving.